Prep Time
35 Mins
Cook Time
45 Mins
Stand Time
2 Mins
Yield
Makes 8 servings

This bread pudding from New Orleans chef Leah Chase, the queen of Creole cuisine, is our hands-down favorite.

How to Make It

Step 1

Combine first 3 ingredients, and stir in eggs, blending well. Stir in crushed pineapple and next 4 ingredients. Stir in butter, blending well. Pour mixture into a greased 13- x 9-inch baking dish.

Step 2

Bake, uncovered, at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.

Southern Living Our Readers' Top-Rated Recipes; Dooky Chase Restaurant, New Orleans, Louisiana

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